Easy polenta swap: Couscous and rice are great stand-ins
PREP: 8 minutes
COOK: 12 to 16 minutes
YIELD: 4 servings
1 lb pork tenderloin, cut into 8 slices, flattened to 1/4 inch thick
1/4 tsp salt
1/4 tsp ground black pepper
8 slices (1/2 inch thick) precooked polenta
2 tsp olive oil
2 2/3 cups sliced peaches
1/4 cup reduced-sodium, fat-free chicken broth
6 Tbs seedless raspberry all-fruit spread
1 Tbs balsamic vinegar
1/4 tsp ground ginger
1. Coat a large skillet with cooking spray and set on medium-high heat. Sprinkle pork with salt and pepper, and sauté 2 minutes on each side; remove from pan and cover with foil to keep warm.
2. Brush polenta slices with oil. Cook in skillet on medium-high heat, 3 to 4 minutes per side or until lightly browned. Remove and set aside. Reduce heat to medium and cook peach slices, stirring frequently, until barely tender.
3. Add broth to peaches and bring to a simmer, stirring regularly. Add preserves, vinegar, and ginger. Stir until preserves melt.
4. Serve pork, drizzled with sauce, with peaches and polenta.
HOW KIDS CAN HELP: Brush polenta slices with oil; combine ingredients for sauce.
PER SERVING: 327 calories, 7 g fat (2 g saturated), 435 mg sodium, 75 mg cholesterol